This pasta al forno recipe combines penne rigate pasta, a hearty aubergine ragu and plenty of mozzarella cheese. This incredibly tasty aubergine pasta bake is fantastic meat-free comfort food that can be made in advance.
Try some pistachio tiramisu for dessert.
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Pasta al forno has long been a favourite of my family. A serving of piping hot saucy pasta laden with golden melted cheese, fresh from the oven, is pure comfort food. It’s no wonder this dish is always greeted with excitement in my household.
My daughter recently came home from school absolutely raving about a beef pasta bake she had enjoyed at lunchtime. It was then that I thought about creating this meat-free pasta bake with aubergine.
My family also enjoy penne alla vodka with smoked salmon added to it. Stepping away from pasta, we also happily demolish chicken and leek risotto regularly too.
Why you’ll love this recipe
- This vegetarian aubergine pasta bake is as easy to make as a classic beef pasta al forno.
- And there’s no need to create a bechamel sauce – this is a recipe for pasta al forno without bechamel.
- You won’t miss the meat – this meat-free variation delivers a hearty and full-flavoured meal.
- This pasta al forno recipe is a stand-alone meal with no side dish essential as it is already crammed full of healthy vegetables. If you do feel like adding a side, a simple green salad will suffice. Easy!
- Once in the oven, this pasta bake with aubergine takes 30 minutes to bake, leaving plenty of time for tidying up before serving.
- The recipe can easily be doubled to serve a larger crowd.
What is pasta al forno?
Al Forno is an Italian phrase meaning to the oven. In other words, it refers to food that’s been baked in the oven. So pasta al forno really just translates as oven-baked pasta.
Al forno pasta recipes typically include short pasta and either bechamel sauce, tomato sauce or a bit of both. Meat is a common ingredient, but this style of pasta dish is easy to make vegetarian.
Lasagne and cannelloni are two well-known al forno-style dishes.
Ingredients notes
Vegetables: the ragu used in this recipe comprises minced aubergine and minced mushrooms along with chunks of aubergine and red pepper. This ensures the sauce has plenty of robust texture with delightful hunks of healthy veggies scattered throughout.
Tomatoes: this recipe has been devised using tinned tomatoes and double concentrated tomato puree. Choose the best quality tomatoes that your budget allows.
Pasta: I used penne rigate pasta in this aubergine pasta bake, as it marries well with the rich ragu sauce. The pasta type can be varied though as long as it is short pasta. Ziti, fusilli and rigatoni will all work out fine. Use the same quantity listed in the recipe card below.
Cheese: I’ve chosen buffalo mozzarella as it has a stronger flavour than standard mozzarella. It’s a great partner to the robust ragu in this bake.
Flavourings: fresh garlic, stock (from cubes is fine) and dried mixed herbs all contribute to the overall flavour of this recipe. I do not recommend leaving them out.
Optional extras: olives, pine nuts and chilli flakes are all optional extras. Keep them in if you can as they really do boost the flavour of this pasta al forno recipe.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Please Note: this recipe requires the dried pasta to be pre-cooked before adding to the sauce. Simply tip it into a large pan of well-salted boiling water and cook for 2-3 minutes less than the recommended time on the pack. It should be al-dente (firm but with a little bite left). Drain and set aside.
Next, follow these simple instructions for this aubergine pasta bake:
- Finely dice the shallot and mince the garlic.
- Deseed and chop the pepper into pieces approx 1 cm square.
- Take half of the aubergine and chop into chunks around 1 cm cubed.
- Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding).
- Fry the shallot in a little oil for 2-3 minutes until beginning to soften.
- Add the minced garlic and fry for another minute.
- Add the minced aubergine and mushrooms. Cook for 5 minutes, stirring occasionally.
- Mix in the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently.
- Stir in 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Cook gently for 15-20 minutes.
- Stir through the pesto, pine nuts and black olives.
- Add pre-cooked pasta, mix thoroughly and transfer to an ovenproof baking dish.
- Tear the mozzarella into pieces and dot over the top of the pasta.
- Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places.
- Scatter fresh herbs over the pasta bake and serve at the table straight from the baking dish for maximum comfort vibes.
Expert tips
Pasta al forno is a classic recipe that appeals to most people. To make your pasta bake stand out from the crowd keep the following tips in mind:
- The pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served.
- And remember that when boiling the pasta, the exact cooking time varies depending on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time.
- Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin.
- Bake the pasta in a dish approximately 12 inches (30cm) in diameter with a depth of around 3 inches (8cm). This ensures that the pasta is not spread too thinly in a larger dish, which would cause the dish to dry out too much as it bakes.
- To cut down on washing up use a pan that can go from the hob to the oven. I use a large cast iron casserole pot.
- To prevent this aubergine pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour.
Frequently asked questions
By all means. The stretchy nature and fuller flavour of buffalo mozzarella is a pleaser in my household, but you could just as easily use cheddar, goats cheese, taleggio or blue cheese, such as gorgonzola, here.
You can pre-assemble this pasta al forno in advance, right up to the point of baking. At this point, cool, cover and refrigerate the pasta bake for up to a day. Let sit at room temperature for 1-2 hours before baking to avoid finding a cold spot in the centre.
Bake (still covered) at 190C/375F for 25 minutes, then remove the foil and continue to heat for a further 10 minutes, until hot throughout.
Please note: the longer the pasta sits in the sauce, the more liquid it absorbs. If made in advance, this dish will be a little less saucy than pictured here. You can drizzle a couple of tablespoons of water into the dish before baking to help alleviate this issue.
Any leftovers can be cooled, wrapped and frozen for up to 1 month. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Add a splash of water and mix through to help loosen the sauce again, then either microwave or reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.
Variations
- Make it nut-free: leave out the pine nuts and swap the red pesto for 1 tablespoon finely diced sun-dried tomatoes (drained from their preserving oil).
- Go vegan: replace the cheese with a suitable vegan alternative and use a vegan red pesto.
- Make it gluten-free: simply swap the regular pasta for gluten-free pasta. Double-check the other jarred/ tinned ingredients to ensure they are gluten-free too.
- Vary the vegetables: instead of red pepper use a mixture of red and yellow. fold a handful of fresh spinach leaves through along with the pasta or try adding in some blanched broccoli florets.
More comforting veggie recipes to try
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📖 Recipe
Pasta al Forno (pasta bake with aubergine)
Equipment
- 1 Ovenproof dish (preferably with a lid) approx 12-inch (30cm) diameter and 3-inches (8cm) deep
Ingredients
- 300 g Penne rigate or other tube pasta e.g. rigatoni, ziti or fusilli
- 1 Echalion shallot large
- 1 Garlic clove
- 1 Aubergine Approx 350g (12 oz)
- 150 g Chestnut mushrooms
- 1 Red pepper large
- 1 x 400 g Tin chopped tomatoes
- 300 ml vegetable stock
- 1 teaspoon Dried mixed herbs
- ¼ teaspoon Chilli flakes
- ½ teaspoon Salt
- ⅛ teaspoon Black pepper
- 2 tablespoons Double strength tomato puree
- 1 tablespoon Red pesto
- 10 Black olives
- 1 tablespoon Pine nuts optional
- 250 g Buffalo mozzarella
Instructions
- Preheat the oven to 190C /375F/ GM5.
- Cook the pasta in a large pan of boiling water for 1-2 minutes less than recommended on the pack it should be al-dente (firm but with a little bite left). Drain and set aside
- While the pasta is cooking, finely dice the shallot and mince the garlic.
- Deseed and chop the pepper into pieces approx 1 cm square.
- Take half of the aubergine and chop into chunks around 1 cm cubed.
- Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding).
- Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute.
- Add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes.
- Add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently.
- Add 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Stir and let cook gently for 15-20 minutes, adding more stock if the sauce looks to be drying out or getting too thick. Cook a little longer to thicken the sauce more if necessary.
- Once the vegetables are tender and the sauce looks thick enough to coat the pasta nicely, stir through the pesto, pine nuts and black olives.
- Next, add the pasta, mix thoroughly and transfer to an ovenproof baking dish approximately 12-inches (30cm) in diameter and 3-inches (8cm) deep.
- Tear the mozzarella into pieces and dot it over the top of the pasta.
- Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places.
- Take out of the oven and top with fresh herbs (e.g. rosemary, thyme or parsley) before serving
Notes
Cooking Tips
- The pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served
- The exact cooking time for your pasta will depend on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time
- Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin
- To cut down on washing up use a pan that can go from the hob to the oven. A large cast-iron casserole pot is ideal
- To prevent the pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour
- The stretchy nature and fuller flavour of buffalo mozzarella is a pleaser in this dish but cheddar, goats cheese, taleggio or blue cheese, such as gorgonzola, also work well
Victoria Bailey
Beautiful!
Jane Saunders
Soooo pleased you enjoyed it. It’s my favourite pasta bake (aside from lasagne obv.)
Jo
I have now tried and can guarantee an absolutely delicious meal. This is a fab recipe – easy to make and incredibly tasty. Love the addition of red pesto! It’s also the perfect meal for a veggie to cook for their meat eating friends and family, as it has a meaty texture, but completely meat free. Highly recommend. Can’t wait to make it again!
Jane Saunders
Thanks for the feedback – I’m pleased you agree it has quite a meaty texture (even though there is not a scrap of meat in there), helping satisfy veggies and non-veggie alike 😉
Jo
This looks delish. Definitely going to try.
Pam Greer
Pasta dishes are some of my favorite ways to go meatless and I can’t wait to try this!
Jane Saunders
It’s a new family favourite – I really hope you enjoy it too.
Beth
My son is going to love this recipe! I can’t wait to make this soon! So excited to try this!
Jane Saunders
Hope he enjoyed it.
megan
Love an eggplant moment- this recipe ROCKS
Jane Saunders
ah thanks!
Gina
Such a comforting vegetarian dish. Love the heartiness the eggplant brings!
Dannii
My husband loves aubergine, but I am not a huge fan. So, I am always looking for new ways to cook with it and this is one of my favourites. Delicious.
Jane Saunders
Confession – I used to loath aubergine with a passion, but since I discovered it can be minced to make a veggie replacement for minced beef, it’s become one of my favourite veggie ingredients. I hope this recipe transforms you into an aubergine fan too!